I had a really exciting idea on Monday that got me experimenting all week. I wanted to pair a sweet pumpkin base with hot smoked salmon and salty feta, figuring the ensemble would probably be a direct way to 7th Heaven. Tried rostis, didn’t work. I then found this gorgeous pancake recipe. Their barely sweet and moist texture worked superbly for my purpose and it got the thumbs up from my entire household.
Pumpkin pancakes with hot smoked salmon, feta and parsley
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Recipe by: Adapted from French magazine Avantages Busy:30 min, Total prep time: 40 min Serves: Makes about 12 pancakes |
While the pumpkin is cooking, prepare the garnish: crumb the feta and mix with the parsley, olive oil and lemon. Add the flaked salmon last and mix it in very gently to keep the large flakes intact. Set aside.
In a mixing bowl, mix together all the dry pancake ingredients.
When the pumpkin is cooked, blitz into a smooth puree. Mix in a large bowl with the cold milk, oil and vinegar and add the eggs, slightly beaten, into the mixture.
Stir the dry ingredients into the pumpkin mixture just enough to combine.
Now start the pancakes. Heat a lightly oiled non-stick frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each pancake.
Brown on both sides and store on a plate sitting over a saucepan of water kept hot on a low heat burner.
Once you have made eight pancakes, serve two on a green salad on each plate and top with the salmon and feta mixture. Enjoy, it is truly fabulous!
Cut the pumpkin into chunks of about 3 cms and cook for 8 minutes in boiling water or until the pumpkin is tender.
While the pumpkin is cooking, prepare the garnish: crumb the feta and mix with the parsley, olive oil and lemon. Add the flaked salmon last and mix it in very gently to keep the large flakes intact. Set aside.
In a mixing bowl, mix together all the dry pancake ingredients.
When the pumpkin is cooked, blitz into a smooth puree. Mix in a large bowl with the cold milk, oil and vinegar and add the eggs, slightly beaten, into the mixture.
Stir the dry ingredients into the pumpkin mixture just enough to combine.
Now start the pancakes. Heat a lightly oiled non-stick frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each pancake.
Brown on both sides and store on a plate sitting over a saucepan of water kept hot on a low heat burner.
Once you have made eight pancakes, serve two on a green salad on each plate and top with the salmon and feta mixture. Enjoy, it is truly fabulous!
Hot smoked salmon is cooked salmon, also sold in supermarkets under the name of roasted salmon flakes or roasted salmon. If you use smoked salmon instead, replace the feta with fromage frais (e.g. a fresh log of goat’s cheese). Because fromage frais is less salty, it will work better with the smoked salmon, which itself is already quite salty. In this case do not mix the salmon with the cheese but place is on top of the mixture.
The batter freezes really well and keeps in the fridge so you can save some for the next morning’s breakfast or another savoury dinner!
For a more consistent and nutritious pancake, substitute half of the white flour with wholewheat one.
The batter freezes really well and keeps in the fridge so you can save some for the next morning’s breakfast or another savoury dinner!
For a more consistent and nutritious pancake, substitute half of the white flour with wholewheat one.
Ingredients
Pancake batter:
400 g pumpkin, deseeded and peeled
250 g (2 cups) all-purpose flour
40 g (3 tablespoons) brown sugar
2 teaspoons baking powder
1 teaspoon (5 g) baking soda
1 teaspoon ground allspice
1/2 teaspoon ground ginger (1/4 if using fresh ginger)
3 pinches of salt
35 cl (1 1/2 cups) milk
450 g pumpkin, deseeded and peeled
2 eggs
2 tablespoons olive oil
30 ml balsamic vinegar
Garnish:
160 g hot smoked salmon
80 g feta cheese
4 teaspoons chopped parsley
1 lemon
! tablespoon oil
Mild green salad
Pancake batter:
400 g pumpkin, deseeded and peeled
250 g (2 cups) all-purpose flour
40 g (3 tablespoons) brown sugar
2 teaspoons baking powder
1 teaspoon (5 g) baking soda
1 teaspoon ground allspice
1/2 teaspoon ground ginger (1/4 if using fresh ginger)
3 pinches of salt
35 cl (1 1/2 cups) milk
450 g pumpkin, deseeded and peeled
2 eggs
2 tablespoons olive oil
30 ml balsamic vinegar
Garnish:
160 g hot smoked salmon
80 g feta cheese
4 teaspoons chopped parsley
1 lemon
! tablespoon oil
Mild green salad
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One Comment to “Pumpkin pancakes with hot smoked salmon, feta and parsley”
June 16th, 2010 at 11:50 pm
Just made the pumpkin pancakes, they are soooo delicious. Thanks for the recipe